Recipes

The tang of the tomatoes with the heat of the hot pepper oil combines for a terrific side dish. Toss in cooked chicken or shrimp for a main course meal.

 

8 oz. bow tie pasta

¼ cup Olive Cart Jalapeno Extra Virgin Olive Oil

2-3 T. Pesto sauce

2 T. Olive Cart Rosemary Extra Virgin Olive Oil

2 T. Olive Cart Sundried Tomato Parmesan Garlic Extra Virgin Olive Oil

1 cup sun dried tomatoes, chopped

1/3 cup Olive Cart Garlic Stuffed Green Olives, coarsely chopped

¼ cup parmesan cheese, grated

Garlic salt

Cook pasta according to directs on package. Be sure to just cook to al dente stage....

12 large shrimp, shelled and de-veined

5 T. Olive Cart Jalapeno Olive Oil (or Habanero Olive oil if you are even more adventurous)

Zest and juice from 1 lime

6 strips thin bacon, cut in half

Skewers for grilling

1 tsp red pepper flakes

 

Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp....

4 t. baking powder

½ t. salt

1 ½ c. sugar

¾ c. Olive Cart Blood Orange oil

6 large eggs, separated

2 T. orange zest

¼ t. cream of tartar

 

Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in...

4 6-8 oz. boneless center-cut pork loin chop

¾ t. salt

½ t. pepper

2 T. Olive Cart Blood Orange olive oil

2 T. Olive Cart Rosemary olive oil

1 T. fresh rosemary

 

Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.

 

1 bunch fresh basil leaves, sliced

1 bunch green onions, sliced

1 avocado, peeled and diced

1 6 oz. package crumbled feta cheese

½ cup Olive Cart Feta Stuffed Green Olives, chopped

1 red bell pepper, seeded and diced

1 T Olive Cart Garlic olive oil

1 T Olive Cart South Haven 25 Year Aged Balsamic

2 T. Olive Cart Basil olive oil 

 

 

Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and...